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Easy and classic pie recipe to use all that springtime rhubarb!
Rhubarb season is on and popping! I warned you when I posted the Rhubarb Coffee Cake, there was more to come! Well, this Easy Rhubarb Custard Pie is just as good, if not better than the coffee cake! Two amazing desserts in a couple weeks is very rare here at Hot Eats and Cool Reads! Most of you already know that dinner... is where it's at around here! I just can't resist any rhubarb desserts and of course I have to share them with all of you!
This recipe really can't get any easier. Use pre-made pie crust from the freezer section if you're not a baker or pastry maker like me, cut up the rhubarb, pour in the tapioca and whisk together the remaining ingredients! Bake and viola.... a delicious pie! I ended up making two pies since we have TONS of rhubarb and gave one to my Dad at work. The best thing about rhubarb around here? It's free! Mostly everyone has it growing in their backyard and if you don't, you know someone who does! I made sure to plant some last summer after we moved in our house!
Have you tried rhubarb before? Love it or leave it?
Easy Rhubarb Custard Pieby
Ingredients (1- 9" pie)
- 1- 9 inch frozen pie crust
- 2 teaspoons small pearl tapioca
- 3 cups rhubarb, sliced
- 3 eggs
- 1 1/3 cups sugar
- pinch of salt
Preheat oven to 350 degrees.
Pour tapioca into the bottom of the pie crust. Pour sliced rhubarb over tapioca.
Beat together the eggs, sugar and salt until combined. Pour over rhubarb and tapioca, using spatula to spread evenly.
Bake for 50 minutes to 1 hour, until set. Cool and refrigerate leftovers.
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Other rhubarb recipes you may like: Cinnamon and Sugar Topped Rhubarb Muffins
Strawberry Rhubarb Pudding Dessert
Rhubarb and Peach Lemonade
Rhubarb Cream Cake
This recipe is shared at: Love Bakes Good Cakes, A Dish of Daily Life, The Better Baker,